Feast on Festival Delights -Seedai


http://www.deccanherald.com/content/627598/feast-festival-delights.html

Radha Prathi Aug 12 2017, 0:28 IST

Radha Prathi gives us some lip-smacking seedai recipes for the festive occasion.

No Indian festival can be complete without offering the choicest of sweets and savouries to our deities. Krishna Janmashtami takes the cake as our populace from different part of the country have come up with their creative and unique recipes which they think will please their lord the most. The Vaishnavites of Southern India and the Tamilian population in particular indulge baby Krishna with a scrumptious crispy dish called the Seedai. These little round marble like delicacies have been always been made during the festival. The making of these snacks take some time, effort and patience for each ingredient has to be processed differently.

 

Vella seedai or Sweet Seedai

Ingredients:

Rice flour 2 small cups

Wash the raw rice under running water, spread it on a clean piece of cloth and grind it into fine flour when it still retains the last bit of moisture. Then roast the flour till it loses its moisture and allow the flour to cool before putting it to use.

Urad dal flour 1 table spoon

Roast the Urad dal before grinding it into flour.

Grated coconut 1 small cup

Ghee 1 table spoon

Melt the ghee before adding it t the dough

Jaggery  1 ½ cups

Sesame seeds 1 table spoon

Cardamom 4

Cloves 2

Dry ginger powder

Nutmeg 1/2

Roast the white sesame seeds till they are a golden brown

Salt ½ teaspoon

Oil/ ghee ½ litre for frying

Procedure:

  • Roast the Cardamom, Cloves, Dry ginger powder and Nutmeg and grind them into a fine powder.
  • You must make syrup of the jaggery in the given manner. Take a large pan, pour one litre of water into it and bring it to a boil. Add the crushed jaggery to the water and keep stirring it till it melts completely. Keep stirring the mixture till it condenses to a semi liquid form. You will know that your syrup is ready when your jaggery drops as strings from your ladle. You must turn off the heat before the jaggery starts caramelising.
  • Even when the jaggery syrup is hot, toss in the rice flour, urad dal flour, ghee, powder of the spices, sesame seeds and salt.
  • Mix the ingredients well, add hot water little by little and knead the mixture into fine dough so that there are no lumps.
  • The dough should be firm like the dough of bread or roti.
  • Apply rice flour on your palms and pinch out a little dough and roll it into a cylinder which has the thickness of two of your fingers put together.
  • Pinch out the dough from this cylindrical dough and roll them into large marbles. Note make sure that you do not press the dough or shape them into perfectly smooth balls for they will tend to burst when they are being fried. It is also mandatory for all the balls in each batch to be of more or less the same size for the to fry deeply and well.
  • Spread a clean cloth or use a clean tray which can be used for making the seedai.
  • It will be convenient to make little batches of seven to ten seedais depending on the size of your pan.
  • You can roll out all the batches before frying them.
  • Heat oil. Once the oil starts emanating fumes, drop the seedais allow them to cook well in the oil, till they turn a golden brown.
  • Make sure that the heat is consistent on a low fire till they are fried completely.
  • Remove them from the oil and drop them on a plate laden with fresh tissues so that the excess oil can be absorbed.
  • You can fry a batch of them in ghee for improved taste and longevity. When you remove them from the ghee and drop them on a plate filled partially with wheat flour laden so that the excess ghee can be absorbed. The flour can be later on used to make dough for rotis.
  • Once the seedais cool down they can be stored in an airtight container and used from time to time as a snack.

Here is a little tip to keep your savouries fresh and crisp till the last one is used up. Drop in a two cardamoms, a few peppercorns and a piece of edible camphor in the container in which you store them.

 

 

Uppu or Salted  and spicy Seedai

 Ingredients:

Rice flour 2 small cups

Wash the raw rice under running water, spread it on a clean piece of cloth and grind it into fine flour when it still retains the last bit of moisture. Then roast the flour till it loses its moisture and allow the flour to cool before putting it to use.

Urad dal flour 1 table spoon

Roast the Urad dal before grinding it into flour.

Grated coconut 1 small cup

Ghee 1 table spoon

Melt the ghee before adding it to the dough

Channa Dal 1 small cup

Soak the Channa dal for an hour or so before adding it to the dough.

Sesame seeds 1 table spoon

Roast the white sesame seeds till they are a golden brown

Red Chilli powder 1tablespoon

Roast ten to twelve red chillies without using oil and grind it immediately into a fine powder.

Hing  ½ inch of the solidified variety

Soak the hing in hot water before adding it  to the dough.

Water

Use cold water for obtaining best results.

Oil ½ litre for frying

Toss a pinch of tamarind into the oil, just in case you are using coconut oil to prevent it from boiling over while frying.

Procedure:

  • Take a large pan and toss in the rice flour, urad dal flour, soaked channa dal, ghee, red chilli powder, sesame seeds and salt.
  • Mix the ingredients well, when dry.
  • Add cold water little by little and knead the mixture into a fine dough so that there are no lumps and the dough is firm.
  • Apply rice flour on your palms and pinch out a little dough and roll it into a cylinder which has the thickness of your little finger.
  • Pinch out the dough from this cylindrical dough and roll them into little marbles. Note make sure that you do not press the dough or shape them into perfectly smooth balls for they will tend to burst when they are being fried.
  • Spread a clean cloth or use a clean tray which can be used for making the seedai.
  • It will be convenient to make little batches of thirty to forty seedais depending on the size of your pan. It is also mandatory for all the balls in each batch to be of more or less the same size for the to fry deeply and well.
  • You can roll out all the batches before frying them.
  • Heat oil. Once the oil starts emanating fumes, drop the seedais allow them to cook well in the oil, till they turn a golden brown. Keep the heat high on a low flame for the best results.
  • Remove them from the oil and drop them on a plate laden with fresh tissues so that the excess oil can be absorbed.
  • Once the seedais cool down they can be stored in an airtight container and used from time to time as a snack.

Here is a little tip to keep your savouries fresh and crisp till the last one is used up. Drop in a  piece of hing in the container in which you store them.

 

 Rava seedai

Ingredients:

Semolina 2 small cups

Roast the semolina on a slow fire till it is a golden brown. Adding a teaspoon of ghee while roasting it can make your snack crispier.

Ghee 1 table spoon

Melt the ghee before adding it to the dough

Pepper  powder 1tablespoon

Roast the peppers without using oil and grind it immediately into a fine powder.

Hing  ½ inch of the solidified variety

Soak the hing in hot water before adding it  to the dough.

Oil ½ litre for frying

Toss a pinch of tamarind into the salt to prevent it from boiling over while frying.

 Procedure:

  • Take a large pan and toss in semolina, ghee, hing, pepper powder, and salt.
  • Mix the ingredients well, when dry.
  • Add boiling hot water little by little and knead the mixture into a fine dough so that there are no lumps and knead it well till the dough becomes firm.
  • Apply rice flour on your palms and pinch out a little dough and roll it into a cylinder which has the thickness of your little finger.
  • Pinch out the dough from this cylindrical dough and roll them into little marbles. Note make sure that you do not press the dough or shape them into perfectly smooth balls for they will tend to burst when they are being fried.
  • Spread a clean cloth or use a clean tray which can be used for making the seedai.
  • It will be convenient to make little batches of thirty to forty seedais depending on the size of your pan. It is also mandatory for all the balls in each batch to be of more or less the same size for the to fry deeply and well.
  • You can roll out all the batches before frying them.
  • Heat oil. Once the oil starts emanating fumes, drop the seedais allow them to cook well in the oil, till they turn a golden brown.
  • Remove them from the oil and drop them on a plate laden with fresh tissues so that the excess oil can be absorbed.
  • Once the seedais cool down they can be stored in an airtight container and used from time to time as a snack.

Here is a little tip to keep your savouries fresh and crisp till the last one is used up. Drop in a  piece of hing in the container in which you store them.

NOTE : you can alter the taste of the rava seedai by flavouring it with red chilli powder instead of pepper.

Red Chilli powder 1tablespoon

Roast ten to twelve red chillies without using oil and grind it immediately into a fine powder.

Vennai seedai or Butter  Seedai

 Ingredients:

Rice flour 2 small cups

Wash the raw rice under running water, spread it on a clean piece of cloth and grind it into fine flour when it still retains the last bit of moisture. Then roast the flour till it loses its moisture and allow the flour to cool before putting it to use.

Urad dal flour 1 table spoon

Roast the Urad dal before grinding it into flour.

Fresh butter 1 table spoon

Melt the ghee before adding it to the dough

Hing  ½ inch of the solidified variety

Soak the hing in hot water before adding it to the dough.

Water

Use cold water for obtaining best results.

Ghee ½ litre for frying

Procedure:

  • Take a large pan and toss in the rice flour, urad dal flour, hing and salt.
  • Mix the ingredients well, when dry.
  • Add water little by little and knead the mixture into a fine dough so that there are no lumps.
  • Apply rice flour on your palms and pinch out a little dough and roll it into a cylinder which has the thickness of your little finger.
  • Pinch out the dough from this cylindrical dough and roll them into little marbles. Note make sure that you do not press the dough or shape them into perfectly smooth balls for they will tend to burst when they are being fried.
  • Spread a clean cloth or use a clean tray which can be used for making the seedai.
  • It will be convenient to make little batches of thirty to forty seedais depending on the size of your pan. It is also mandatory for all the balls in each batch to be of more or less the same size for the to fry deeply and well.
  • You can roll out all the batches before frying them.
  • Heat Ghee. Once the ghee starts emanating fumes, drop the seedais allow them to cook well in the oil, till they turn a golden brown.
  • Remove them from the ghee and drop them on a plate filled partially with wheat flour laden so that the excess ghee can be absorbed. The flour can be later on used to make dough for rotis.
  • Once the seedais cool down they can be stored in a airtight container and used from time to time as a snack.

Here is a little tip to keep your savouries fresh and crisp till the last one is used up. Drop in a  piece of hing in the container in which you store them.

NOTE

Since the shape of the dish has the propensity to choke when accidently swallowed by little children, our tradition always makes one third of the portion of the dough in the form of a cheepi (that which can be sucked). The same dough is kneaded lightly into little thick sticks and fried so that they can be given to very small children.

 

 

On Making Pragmatic Promises


http://www.deccanherald.com/content/627234/on-making-pragmatic-promises.html

There is a sea of difference between bravado and an earnest promise meant to be kept. People make tall promises in a moment of generosity or false pride.

When they do keep their word, they end up compromising on their well being or losing their possessions and peace of mind. If we are afraid of going back on our promises, we must give considerable thought to the commitments that we make, lest we end up feeling frustrated or shortchanged for lack of pragmatism.

A story from the Vishnu and Vamana Purana, deals with this aspect of promises in a telling manner. Once Mahabali, an Asura king, wanted to gain power over the three worlds performed a related Yajna. He gave away rich gifts of the receivers’ choice when they came to attend the rites. Then, Mahavishnu manifested himself in front of the king as a dwarfed Brahmana.The Asura king welcomed him with due respect and rituals and requested the lustrous young man to seek gifts from him. When Vamana sought land measuring three times his feet, Mahabali could not help feel amused.

He urged the recipient to ask for more. After all, he was a mighty sovereign, hoping to have the whole universe under his custody. He could certainly afford to give more than three feet of land measured by the tiny feet of the celibate who stood in front of him. The young man refused to alter his stance.The king set out to fulfill his promise in a ceremonial way, much against the counsel of his Guru Shukracharya who thought something was fishy. Mahabali was also intelligent enough to understand that the young midget who stood in front of him was no ordinary boy. Yet, he did not want to retract his vow. When the time came for the mysterious midget, to measure out his land, he grew magically. His giant feet measured the earth in one pace, the heavens in the other. When there was no other place to gain his third measure, Mahabali kneeled humbly before Mahavishnu, offering his head for the third pace.

Nevertheless what needs to be commended is that he made good of his promise even at the cost of his own life, which cannot be expected of mere mortals.

Green Building for a Better Future


http://www.deccanherald.com/content/627123/green-buildings-better-future.html

Every creature on earth worth its salt has carved a niche for itself in some portion of the earth by way of shelter to see them through the inclemency of extreme weather conditions. Such being the case, can man, the most intelligent creation of them all, be left behind?

Archaeological surveys across the globe have revealed that ever since the evolution of man, he has felt and acknowledged the need to be sheltered from extreme conditions exuded by natural elements. Natural caves chosen as residence by the Paleolithic man had all the makings of a rudimentary home. Gradually, he gleaned know-how from the natural life around him and learned to build secure liveable homes deriving his sources from nature.

We have come a long way since then. Today we have the know-how to build state of the art buildings with every possible facility under the sun. Yet there is much to be desired in terms of planning and having equal accessibility to these conveniences. Startling realities of life like congestion and pollution are wreaking havoc especially in Indian cities.

Alarming urbanisation on the one hand and the need for cost effective housing on the other is pressurising architects and builders alike to construct homes for just about everyone who chooses to live in the cities. Every prospective house owner dreams of having a sleek, functional aesthetic contemporary home that is reinforced with strength sourced from premium housing material at an affordable price.

The expectations of the public appear to be reasonable and the builders are only too eager to fulfil them but in the process. Hence, homes are built all over the place without really ploughing through the pros and cons of the issue. The housing sector is riddled with chaotic posers from environmental, economic and ethical issues. There are a plethora of other related aspects that need to be sorted out.

It is high time man realised that global warming across the world is not a coffee table topic of the “eco-friendly lot” anymore; it is a serious issue that needs to be reckoned with. Conservation of natural resources and abstinence from using non-biodegradable materials should become the sovereign duty of each and everyone who walks the planet earth.

This does not mean that man does not have the right to enjoy his life, build his home or do it up the way it pleases his aesthetic sense. Yet if man remembers the words from the “Good Book” he will understand that “Charity begins at home.”

Dignity of labour
Home builders, owners and users should realise that the strength of eco-friendly architecture can go a long way in replenishing or at least sustaining the natural resources to a large extent. For starters, we can circumvent the use of extensive machines in the building industry and rely upon skills of people, thereby attempting to revive dignity of labour besides empowering labourers economically.

Eco-friendly ideas span across several possibilities like building materials, construc-tion technology, attitudes towards workers, alternative lifestyle, passive solar cooling, embedded energy, localising the act and such others. No construction can have all these possibilities explored in one, but may adopt as many ideas as possible towards a greener future.

Using natural building material tempered with technology can prove not only to be cost effective but can revive several traditional time-tested building techniques by master artisans across India.

If this measure is taken seriously by architects, builders, interior decorators and prospective house owners alike, we will not only be supporting the livelihood of several masons and artisans but will indirectly promote and rejuvenate a dying art which is eco-friendly and the need of today.

These days, space is a constraint in growing cities hence most people have to compromise on translating the home of their dreams on terra firma and look forward to realising them in one of the floors of a high rise building. Strong and light materials will prove to be invaluable companions in providing more floor space and letting in light and air in good measure.

When we take practical realties into consideration, it is obvious that one cannot turn the wheel of time back and undo all the damage that has already be­en wreaked on earth yet, if the decisions we make while constructing or renovating homes can be examined philanthropically, it automatically becomes our duty to switch over to eco-friendly building material.

Living in the Present


http://www.deccanherald.com/content/622259/living-present.html

There are many a time we put off doing or experiencing something for a later date. It may not always be money. We reserve our best clothing, crockery, candles, and accessories among other things hoping to use them at a premium occasion in our lives. Our usual excuse for doing so is usually a feeling that the present moment is not ideal for the activity.

A tale from the Panchatantra speaks about the dangers of being in the saving mode all the time. Once a hunter shot a wild boar, the wounded animal pounced on him and ripped his flesh apart. The agonised hunter was shocked to death by the boar before it breathed its last. A jackal which was passing by was beside himself with joy when he saw the corpses of the wild boar and the hunter. He realised that he need not go around scavenging for food for several days to come. He circled his newfound treasure and saw the bloodstained bow. He decided to save the bulk of meat for future. He proceeded to lick the life fluid off the bow and in the process triggered the arrow that was ready to be shot, right into his open mouth.

Almost immediately, the jackal fell dead beside his feast. The jackal died in his earnest bid to save the best for the coming days.

Those of us who are at least a couple of decades old must have realised that the precious moment that we have been waiting for may have come, but we may not have always had the time or the mind space to dig into our paraphernalia and fish out what had been saved for the red lettered day. It is also quite possible that our prized possession may not really rise to the occasion or we may have come across a better and a more contemporary and practical substitute to the stowed away goodies.

While it is pragmatic to save for a rainy day, it will do us a world of good to overcome our magpie syndrome and live each day to the fullest. It is said that yesterday is history, tomorrow is mystery but today is the present. It is impossible to discount the valuable content of the saying.

Raising Our Daughters the Right Way


http://www.deccanherald.com/content/605191/raising-our-daughters-right-way.html

Bringing up: In a world full of judgements and suspicions, we have to raise our daughters with the correct set of values.

Under the wings...Under the wings…

Archana insisted on homeschooling her twin daughters as she had nightmares about admitting her children to the kindergarten in the metropolis soon after being bombarded by stories of lurking paedophiles around learning centres. Vandana gave up her lucrative job because she wanted to be at home when her daughter arrived home at noon. She had heard horrific stories of children being administered sleeping pills in their milk at daycare centres. Meera laughingly calls herself the designated chauffeur of her kids because she is always driving them in and out of one class or another.

Lakshmi opted for voluntary retirement just when it was her turn to get promoted, to ensure that she could fund her daughter’s dream to study abroad. Suma, a qualified lawyer, decided to be a stay-at-home mother because she believed in the dictum “Better safe than sorry” (All names have been changed to respect their identities.)

What these young and not-so-young mothers have done for the apples of their eyes, is not unusual. Each of these mothers and several tens and thousands of their kind have been doing more or less the same thing in various capacities. No, they are not cynical or paranoid, they are just being careful. With reason too. We live in a world which is riddled by multiple standards, inequalities in every aspect, uncertainties and incomprehensible expectations. Hence, leading a normal life believing in the intrinsic goodness of fellow human beings is out of the question.

Now is the time for us to rethink our parenting strategies, especially where it concerns the girl child. After all, parenting is called an art and not without reason. We must prepare our daughters to hope for the best but be prepared for the worst right from the moment they arrive in our lives. Here are a few areas that need
serious looking into:

Physical well-being
A taste for a nutritious balanced diet punctuated with some form of exercise should be introduced right from the beginning. When a healthy diet and a physical regime coupled with personal hygiene become a habit, immunity levels will soar, and keeping healthy will not prove to be a challenge. Teaching them martial arts or sports or simply involving them in everyday household chores will help them build stamina and can prove to be a boon in times of need.

Modesty & morality
Modesty and morality should not be mixed up. Remember, being prudish can cost them dearly. They must be taught the difference between good touch and bad touch. Girls should be taught not to be ashamed of their bodies or the changes they undergo. They should be encouraged to spell out their doubts and fears. It will do well to sensitise girls to the fact that the outside world will judge them by the clothes, accessories and the makeup they wear, though character cannot be determined by the length of their sleeves or necklines.

Subjects like virginity, rape, honour, domestic violence, honour killings need not be drawing room conversations, if it feels delicate. All the same, there is no point in sweeping the subjects under the carpet and looking the other way when they do crop up.

Using such topics as a launchpad to clear the cobwebs of a growing mind can go a long way in preventing girls from becoming judgmental. The knowledge will also cushion them to some extent, if they are unfortunate victims of such
circumstances.

Coping with new age trends
Many girls go through a phase in life when they get their facial or body parts pierced or tattooed, when they colour, curl or straighten their hair or undergo cosmetic surgery on a whim and regret it later.

Depriving permission outright may not go well with everyone. So, the stubborn ones can be encouraged to try the temporary option and then if they really care for the fashion, then they can be told to take the plunge.

Being feminine
Girls should be taught to appreciate and enjoy their feminine side. Since we live in a diabolical world, girls can be groomed to be soft-spoken and delicate damsels. So, they should be clearly told that they must not hesitate to protect themselves even if it means biting and kicking the molester on the face, or very simply amplifying their lung power.

Expanding the mind
Encourage your girls to have friends, go out and mingle. While dating or having a relationship is not wrong, they should also be taught when and where to draw the line and how to say no firmly when they feel uncomfortable. Writing a diary or pouring their concerns to an agony aunt can help them ease their tensions. Ask them to be careful about what they post and with whom they share on their social media sites, especially their pictures. With so much cyber crime going on, one can never be too careful.

A Tangy Treat -Lemon


http://www.deccanherald.com/content/620113/a-tangy-treat.html

Lemon, which originated in the Himalayan valleys, has now travelled across the world. Today, it takes the most coveted spot in the shopping lists of conscientious cooks across the globe. Itssour taste and distinct smell can infuse a freshflavour toany dish.

Though every part of the lemon can be used for cooking, it is the juice of the fruit that makes it so special. There are severaldelectable delicacies that demand a dash of fresh lime juice.

However, lime juice can turn bitter and spoil adish when boiled or cooked. Hence, it is always best to add the juice right at the end, after the dish is completely cooked and taken off the heat. Avoid reheating food thatcontains lime juice.

You can makepaneeror cottage cheese by adding a few drops of lime juice to boiling milk for it tocurdle evenly. You can lace salads, pies, soufflés and ice creams with a hint of lemonif you enjoy itstangy taste.

Apart frommaking aclassic lemon pickle with raw green lime, you can preserve lemon too. Marinate deseeded and quartered lemons in salt, and leave them in an airtight container for a couple of days. You can then dry them in sunlight. Once the rinds dry completely, they can be used as a side dish or you can pickle themin a conventional way.

You can even make home-made lozenges bymarinatinglemons in a combination of salt and sugar, and drying them in the sun.

Lemon seeds have medicinal properties and can be used for stomach ailments.

Go to Top

Self Respect Vs Ego


http://www.deccanherald.com/content/616605/self-respect-vs-ego.html

Most misunderstandings and rifts in personal and social relationships can be resolved if people start discerning the difference between having self respect and being egotistic. Oftentimes the two traits are confused for one another. While the former is commendable, the latter can prove to be detrimental. The Mahabharatha chronicles the tale of the foremost Guru Drona who rose to great heights because of his self respecting nature and fell from grace because of his bruised ego.

The immensely talented man of humble origin gained employment as the teacher of martial arts to the princes of Hastinapura. Though the royal household came forth to sponsor his living expenses and that of his family, he politely but firmly declined the offer. Drona had a son about the age of the Kuru princes. Yet never once did the self respecting teacher encourage his son to partake or enjoy the privileges of his highly placed peers. He lived and provided for his family within his means.

Once, his child Ashwaththama saw his regal friends drinking milk. The curious child longed to taste the white liquid. When he expressed his desire to his parents, he was given a tumbler of wheat flour mixed with water which the child drank happily thinking that it was milk. Drona could have had all the milk his son needed. Nevertheless the self respecting man would not accept any help from his employers before it was time to collect his rightful Gurudakshina.

It was around this time Drona’s wife Kripi reminded him of his childhood friend who had become the king of Panchala and requested his friend to seek his help. Drona was reluctant in the beginning, but went along all the same to meet his friend for old times’ sake.

Unfortunately for him, Drupada refused to take cognizance of him and behaved high-handedly. Drona was deeply hurt when his erstwhile chum offered him cows by way of charity to a Brahmin as against the token of friendship. Drona vowed to trounce Drupada’s arrogance.

One thing led to another and to make a long story short when the master’s self respect manifested itself as his ugly ego he failed miserably, to the point that his dead body was beheaded by Drupada’s son Dhrishtadyumna.